Tarte flambée with leeks
Authentic tarte flambée from Alsace with a vegetarian topping.
Dough* (wheat flour*, water, biga* [preferment: wheat flour*, water, yeast], sea salt, extra nativeolive oil*, yeast), passata* 21%, mozzarella* 10% (pasteurised milk*, microbial rennet, salt, starter cultures), spicy salami* 9% (pork*, rock salt,seasoning* [chilli powder*, paprika*, pepper*, coriander*, lovage*, fenugreek*, parsnip*, garlic*], beetroot powder*, dextrose*, table salt, ripening cultures, maltodextrin*, antioxidant [rosemary extract*], pepper extract*, beechwood smoke), chillies* 3% (chillies*, water, apple juice concentrate*, sea salt, lemon juice concentrate*, acidifier: citric acid), olives* 2.5% (olives*, water, spirit vinegar*, salt), water, sea salt, extra native olive oil*, chilli powder*
* organically grown
Allow the pizza to thaw slightly for 10 to 20 minutes while you preheat your oven. Then remove the film and place the pizza on the lowest shelf to cook until it is just how you like it.